Pecan Pie

After we moved to our new place, the hubby and I have been trying all the local restaurants around our area. We found a place that makes super delicious pecan pies. I've been trying to figure out the recipe for a while. I've finally created a pecan pie that I am super proud of. I actually believe this pie tastes better than the local restaurant. =]

I believe you will love it to. Give it a try. =]

Ingredients:

• 5 tablespoons unsalted butter

• 1 cup packed light brown sugar

• 3/4 cup light corn syrup

• 1/2 teaspoon fine salt

• 2 cups chopped toasted pecans

• 2 teaspoons pure vanilla extract

• 3 eggs, lightly beaten

• Refrigerated pie crust

Directions:

Preheat oven to 350F.

Dust some flour all over the pie pan before unrolling pie crust over pie pan. This is to prevent the pie crust from sticking to pie pan.

In medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the crust.

Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.

Key Lime Pie Tarts

I visited my parent's house this week, and my boyfriend also came along. He wanted a key lime pie, but my parent's oven is broken. They have a small convection oven, but a 9" pie pan will not fit in it. That's how small it is. I came up with the solution to make key lime pie tartlets instead.

I used four 4.75" tart pans. They taste exactly the same as a real key lime pie, but it's in individual snack size!

Recipe:

Ingredients:

For Crust:

1 1/4 cups of graham cracker crumbs (approximately 9 cracker sheets)

2 Tbs sugar

5 Tbs unsalted butter, melted

For Filling:

1 (14 oz) can of sweetened condensed milk

5 large egg yolks

1/2 cup of Key Lime Juice

For Topping:

3/4 cup chilled heavy cream

2 Tbs powdered sugar

Directions:

Preheat oven to 375F.

Stir graham cracker crumbs, sugar, and butter together until well combined. Press mixture evenly onto bottom and up side of each tartlet pan. Bake crust for 10 minutes and allow to cool on a rack. Leave oven on.

To make filling, whisk together condensed milk and yolks until well combined. Add in the lime juice and whisk all together. Pour filling into each tart crust, and bake for 15 minutes. Cool the pie completely, and refrigerate.

Before serving, whisk the heavy cream until stiff peaks form. Add in powdered sugar and whisk until well combined. Serve on top of each key lime tart.

My parents also do not own a stand mixer, I made the whip cream with my hands and a whisk. My hand got super tired when I started to see the stiff peaks. If you own a stand mixer, please use it. Unless whisking by hand is your domain. =] 

I fill the crusts with the filling mixture:

The finished key lime pie tarts with hand whipped whip cream. The parents also don't have piping bags, I piped it by making a piping bag with parchment paper.